Bolognese Sauce

For the Bolognese sauce, sauté coarsely diced onions and finely chopped (or pressed) garlic in oil and add the minced meat.

Add the diced peppers and zucchini and sauté for 5 minutes. Add the canned tomatoes (with juice) and cut the whole tomatoes as small as possible, add the paradeis pulp. Season well with salt, pepper and the other spices.

Pour the wine and add the bay leaf spice. Simmer gently over low heat for 1 hour without a lid. The sauce will boil down well. 1/2 hour before the end, add the chopped fresh tomatoes. Season repeatedly at the end of the cooking time.

If the sauce is not thick enough, thicken with a little flour (not too much!) and remove the bay leaf seasoning before serving.

Serve with spaghetti.

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